Instructions: In crock pot place carrot, onion, celery and green pepper. Trim excess fat from meat; cut into 6 equal pieces. Place meat atop vegetables. Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup water; pour over meat. cover and cook on low-heat setting for 8-10 hours. Remove meat. Skim excess fat from cooking liquid; pour mixture into saucepan. Return to meat cooker. Blend 1/2 cup cold water slowly into flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Place meat on platter.

Spoon some gravy over; pass remaining gravy.

Serves 6-8

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